Crispy Fish Fillet Rice Recipe

Prepare fish

Pat the fish fillets dry with paper towels. If fillets are thick, slice them into 1-inch-wide strips or leave whole. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and the lemon zest; set aside for 5 minutes.

Make the batter

In a bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. In a separate small bowl beat the egg and combine with 1/2 cup cold sparkling water. Pour the wet into the dry and whisk briefly until just combined — small lumps are fine. The batter should be thick enough to cling to the fish.

Coat fish

Place 1 cup panko breadcrumbs in a shallow dish. Dust each seasoned fillet lightly with a tablespoon of flour (from the batter ingredients) to help adhesion, dip into the batter to coat completely, then press into the panko to cover. Shake off excess and set on a plate while you heat the oil.

Fry

Heat 1/2 cup vegetable oil in a 10-12 inch skillet over medium-high heat until shimmering and about 350°F (use a thermometer or test with a small pinch of batter — it should sizzle immediately). Add fillets in a single layer without crowding (work in batches if needed). Fry 2.5–4 minutes per side depending on thickness, turning once, until golden brown and internal temperature reaches 145°F or flesh flakes easily. Transfer to a wire rack or paper towel-lined plate. Keep warm on a low oven (200°F) while finishing remaining fillets.

Finish

Squeeze fresh lemon over the cooked fillets before serving and optionally sprinkle with toasted sesame seeds and chopped cilantro or green onions.

Rinse 1.5 cups rice under cold water until the rinse runs clear to remove excess starch. Drain well.

In a medium saucepan combine the rinsed rice, 2.25 cups water, 3/4 tsp salt, and 1 tbsp unsalted butter. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in 2 tbsp finely chopped green onions. Keep covered and warm until plating.

In a small bowl whisk together 2 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp salt until dissolved. Add the julienned carrot (1/2 cup) and sliced cucumber (1/2 cup), toss to coat, and let sit at least 10 minutes. These can be made up to a few hours ahead and refrigerated.

Mix 2 tbsp soy sauce with 1 tsp sesame oil and 1 tsp chili sauce (if using) in a small bowl. Taste and adjust — you can thin with 1–2 tsp water if too salty.

To serve, divide the seasoned rice among 4 bowls (or 3 hearty servings). Top each with a piece or strip(s) of crispy fish, spoon quick pickles alongside, drizzle sauce over or serve on the side, and finish with lemon wedges, toasted sesame seeds, and chopped cilantro or green onion.